Although I have made kale pesto (Kale Pesto Pasta), I felt the Pesto deserved a post. It’s not uncommon for me to have leftover fresh kale. I’m always looking for ways to make it more useful and less wasteful. This Kale Pesto recipe is a great choice. This Kale Pesto is a great option.
You can also freeze leftover kale. Frozen Kale can be used to saute and add to pizza or pasta or tossed into soups like Smoky Potato Chickpea Stew!
KALE PESTO – HOW TO USE IT
Kale pesto can be used on everything. It can be used as a spread on sandwiches (I have a pesto-grilled cheese coming in your direction later this week) or drizzled on soups (I drizzled it onto my Rosemary Garlic White Bean Soup yesterday). You can make dips, such as hummus and even add them to freshly cooked pasta. It can be used on anything. You won’t regret it.
WHY KALE PESTO
There are two reasons why I love Pesto with kale. It’s cheaper and easier than fresh basil, especially when we get into winter and fall (kale is a cold-weather crop). It’s also a great way for me to keep any leftover kale from going to waste. Although it has a stronger bitter taste than basil pesto (which I love), that’s a plus for those who enjoy bitter flavours like me.
WHAT LONG DOES KALEPESTO LISTEN?
Kale pesto is made with fresh kale and will not keep well in the refrigerator for more than 3-4 days. Pesto made with fresh kale will rot and get smelly, like fresh leaves. This is why I only made a small batch of Pesto, which yielded about one cup.
You can freeze Pesto, however. Most people freeze Pesto in portions of 1-2 Tbsp for easy thawing. It is easiest to freeze it in an ice tray and then transfer it to a freezer bag when solid.
CAN I ADD OTHER FRESH HERBS TO MY HERBS?
Yes, yes, yes! You can add fresh herbs like parsley, basil, and even spinach to your kale if you have them!
What kind of PARMESAN SHOULD YOU USE?
It’s hard to argue that fresh Parmesan, in either block or wedge form, is superior to grated Parmesan from a can. To make this Pesto, I used the Pesto in a Can to ensure that it tasted good even though it had a higher price. Use the best stuff if you have it. 🙂
A small batch of kale Pesto is a great way to use leftover kale. This Pesto tastes great in sandwiches, soups, dips, and many other dishes.
Prep time: 10 minutes
Total Time: 10 minutes
Serving Size: 14 cups
- 4 cups of torn Kale Leaves ($1.06)
- 1/3 cup olive oil ($0.85)
- 1 fresh lemon (0.37)
- 1 clove of garlic ($0.08)
- 1/4 cup walnuts (0.30)
- 1/3 cup Parmesan ($0.59)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- Your kale leaves should be washed thoroughly, any excess water drained, and any hard stems removed. Juice the lemon.
- In a food processor, combine the kale with 1/4 cup lemon juice, 1/2 teaspoon lemon zest, olive oil and garlic. Add walnuts, Parmesan cheese, salt, freshly cracked pepper, and olive oil. Blend until you have a fine paste. If necessary, adjust the salt, pepper, and lemon. You can make the Pesto runnier by adding extra oil or 2 tablespoons of water.
Calories: 368.38 Kcal Carbohydrates 4.65 g Protein 2.75 g Fat 25.68 g Sodium 516.68 mg Fiber 1.78 g